NUTELLA AND FERRERO ROCHER CROISSANT TART

Nothing says I love you  quite like this irresistibly indulgent tart. Buttery, flaky croissants form the base, topped with a rich, velvety Nutella ganache and finished with the iconic Ferrero Rocher. And the best part is that It’s ridiculously easy to make.

The hack is to use defrosted shop-bought croissants for the crust. And the ganache is literally made from Just four  ingredients. A true showstopper that truly shouts ‘Je t'aime’

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NUTELLA AND FERRERO ROCHER CROISSANT TART

MAKES 12 SLICES// MADE IN 1 Plus hrs +Chilling time /EASY// Sweet

Ingredients

• 12 frozen croissants, defrosted

• 300g Nutella

• 100g dark chocolate, chopped

• 300ml double cream

• 25g butter

• 12 Ferrero Rochers

• Pinch of salt

Method

1. Preheat the oven to 180°C fan.

2. Take 6 defrosted croissants and slice them open, stopping just before cutting all the way through—like butterfly wings. Lay them in a round, ovenproof tart or pie tin, pressing the dough along the base and edges to merge it into a solid layer. Fill any gaps with extra croissant dough to create a complete base.

3. Arrange the remaining 6 whole croissants around the edge to form the crust.

4. Scrunch up a large sheet of parchment paper and place it over the tart base, large enough to cover the whole tart.  Fill with baking beans and blind bake for 45–50 minutes, or until the crust is golden brown and the base looks set (no grey patches of dough).

5. Remove the parchment and baking beans, then return to the oven for another 10 minutes until the base turns a deeper golden colour. Let the tart cool completely.

6.  In a bowl, add the Nutella, chopped dark chocolate, and butter. Heat the double cream until almost boiling, then pour it over the chocolate mixture. Add a pinch of salt and stir until smooth. If the chocolate isn't fully melting, place the bowl over a bain-marie and stir gently until silky.

7. Pour the ganache into the cooled croissant tart. Unwrap the Ferrero Rochers and place them around the border.

8. Chill in the fridge for at least 2 hours until set. Before serving, bring the tart to room temperature before slicing. Enjoy as is or with a drizzle of cream or custard.